Slow Cooker Honey Butter Rolls

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• ¾ cup milk (warm)
  Ingredient note

  Source: ¾ cup milk (warm)
• 4 Tbsp honey divided
  Ingredient note

  Source: 4 Tbsp. honey divided
• 2 ¼ tsp dry active yeast (1 packet)
  Ingredient note

  Source: 2 ¼ tsp. dry active yeast (1 packet)
• 4 Tbsp unsalted butter (melted)
  Ingredient note

  Source: 4 Tbsp. unsalted butter (melted)
• 1 each large egg
  Ingredient note

  Source: 1 large egg
• 3 ⅔ cup bread flour
  Ingredient note

  Source: 3 ⅔ cup bread flour
• ¾ tsp salt
  Ingredient note

  Source: ¾ tsp. salt

1. Line the bottom of the crockpot with parchment paper. To make it fit better you can cut it into a kite/diamond shape.
2. Place the milk in a bowl and warm it for 20-30 seconds in the microwave. Do not heat it too much, you want it slightly warm or lukewarm.
3. Add the yeast and a spoonful of honey (about 1 tsp) to the bowl and stir. Let this mixture sit for about 5 minutes. It should start to bubble or foam.
4. Add the yeast mixture and the rest of the ingredients to the mixing bowl. Mix on low speed with the dough hook for 7-9 minutes, until the dough forms a sticky ball. If the dough is not forming a ball add in 1/4th cup of flour at a time until it begins to form a ball.
5. Lightly spread flour onto your flat work surface and put the dough ball on the surface.
6. Divide the dough into 12 equal parts.
7. Roll each part into a ball and place it in the crockpot.
8. Allow rolls to sit in the covered crockpot without heat for 15 minutes to rise slightly.
9. Turn the crockpot on high heat and cook for 2 hours. At 2 hours check to see if the sides are cooked by pulling up on the parchment paper and feeling the side of the bread. It should be starting to harden and brown.
10. Remove from the crockpot and gently tear apart to serve.
11. Enjoy